These Keto Zucchini Fritters are about as close as I’m ever gonna get to a low-carb version of one of my childhood favs – the potato latke. Sour cream with chives or creme fresh are still in but a little tzatziki can be a nice tweak to switch things up.
This is the perfect side dish in place of potatoes or if you are just cauliflower’d out.
These would also be a great base for a low-carb eggs Benedict on a lazy weekend morning. These Keto Zucchini Fritters are so good the kids will even like them. These will be especially good in summer with local farm fresh zucchinis but you can get good ones all year round.
- 2.5 cups zucchini, grated
- 1/3 cup almond flour or coconut flour or a mix of both
- 2 scallions, chopped fine
- 1/4 small onion, chopped fine
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp. baking powder
- 2 eggs
- 1/4 cup avocado oil
- 1 tbsp. coconut oil
- 1.5 tsp. Pepper, fresh ground
- 1 tsp. salt
- Grate the zucchini on a box grater - medium grate.
- Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes.
- Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
- Add the eggs and scallion to the zucchini and mix together.
- In a small bowl, add the rest of the dry ingredients and stir together.
- Add them to the zucchini and mix thoroughly.
- Heat oils in a medium to large pan over medium - high heat.
- Oil should completely cover the bottom surface of the pan.
- When the oil is hot, stir the zucchini mixture one more time and dip a ¼ cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula.
- Cook for four minutes adjusting the heat up or down as needed, then flip, cooking for another four minutes. Add more oil to the pan if needed to prevent sticking.
- Salt then drain the zucchini fritters on a paper towel before serving.
A roasted eggplant caponata that is simple to make and always a crowd pleaser.
I always buy eggplant this time a year as there are so many varieties available especially at local farm stands and markets. Be sure to pick fresh ones that are heavy and solid to the tap. This roasted eggplant caponata recipe really delivers a great flavor that goes well as side dish or an app. You can serve it with cucumbers to keep it really low carb or you can splurge with some lower carb pita chips shown below.
- 1 large eggplant - 3/4 inch diced, skin on
- 1 cup red onion - halved then sliced thin
- 1/2 cup green olives - pitted, sliced in quarters length-wise
- 1 cup fresh fennel bulb - coarse diced
- 1/3 cup capers - rinsed
- 1 cup tomato sauce - good quality jared or substitute with 4 ripe tomatoes - chopped coarse
- 2 tbsp fresh parsley - chopped coarse
- 6 tbsp extra virgin olive oil, divided
- 1/4 cup white wine vinegar
- 1.5 tsp sugar
- Fresh ground salt and pepper to taste
- 1.5 tsp crushed red pepper flakes (optional)
- Preheat oven to 425.
- Toss eggplant in 4 tbsp of olive oil in a large bowl.
- Arrange eggplant single layer on a baking sheet and roast until browned, flipping halfway through, about 25 minutes. Let cool down.
- Cook fennel in bowling water for 4 minutes, drain and let cool - set aside.
- Heat remaining 2 tbsp of olive oil in a large pan over med-high heat.
- Add onion and cook till just golden about 5 min.
- Add the olives, capers, reserved fennel, tomato sauce, sugar, vinegar, and salt and pepper to taste.
- Gently stir in the eggplant, being careful not break up the eggplant.
- Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool.
- Garnish with parsley and serve cold or at room temperature.
- Can be made ahead a few days and gets better with age.
I often have trouble figuring out what to do with all the eggplants I buy. I mean how many eggplant parm-like dishes can one eat? This roasted eggplant caponata appetizer has become a welcome addition to the happy hours at my house and should at yours as well.